Paleo Blackberry Cheesecake Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blackberries

• Refrigerated

  • 1/4 cup Almond milk
  • 1 Egg, large

• Condiments

  • 1 2/3 tbsp Honey, raw
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Almond flour
  • 3/4 tsp Arrowroot powder
  • 1/2 tsp Baking soda
  • 3/4 cup Coconut flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds, raw

• Liquids

  • 2 tbsp Water

Found on physicalkitchness.com

Description

Ingredients

• ½ cup raw almonds + 1 cup water
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• ¾ cup coconut flour
• ½ cup almond flour
• ½ teaspoon baking soda
• ¼ cup coconut oil
• 1 tablespoon + 2 teaspoons raw honey
• ¼ cup almond milk
• 1 large egg
• 1 cup blackberries
• 2 tablespoons water
• ¾ teaspoon arrowroot powder

Directions

• Preheat oven to 350 degrees
• boil 3 cups water in a small pot and add in ½ cup raw almonds. Let boil for roughly 10 minutes. This ensures the almonds will soften before pureeing. You can always soak the almonds in water overnight to skip this step
• Drain the almonds and place them into a small food processor. Add ½ cup of water, lemon juice, and salt. Puree until creamy
• Combine the coconut flour, almond flour, and baking soda into a large bowl. Add the almond puree (cheese), coconut oil, raw honey, almond milk, and egg to the bowl. Mix well until a wet dough forms
• Meanwhile, add 2 tablespoons water to a pot and 1 cup blackberries. Heat the water on medium/high and let the blackberries soften until they break down, squishing them with the back or a fork or spoon. Turn off the heat once the blackberries have morphed into a runny jam, then whisk in the arrowroot powder to thicken the mixture
• Let the mixture cool slightly, then take large spoonfuls of the blackberry jam and add it to the dough, carefully swirling it in but not mixing in well
• Using your hands, take a small scoop of the dough and gently form into a ball shape. The dough will be fairly wet. Place the ball on a parchment-lined baking sheet and gently flatten slightly
• Bake at 350 degrees for 30 minutes and let cool before serving